Japanese Wagyu A5 Ribeye - How to best cook?

[MrSkimo]

3) the reverse sear on the SnS and Weber Kettle. This was a thinner 1 inch steak. It also turned out great. Everyone likes this better than the 2 inch steak. Fat was very soft. Flavor was incredible!

[MrSkimo]

4) Finally, we tried another 1 inch steak, and some individual slices on a hot salt block table side. I had gradually heated salt block to 550 in oven, but then when oven space was needed, I moved it outside to the indirect side of the Weber kettle. When ready to cook, I moved it inside. Unfortunately, it didn't retain enough heat to finish, but it did impart a nice salt flavor. We had to finish those on the CI.

i hadn't cleared out all the rendered fat from earlier cooks, so they were essentially fried. They were also to die for!

i hope my experimentation was helpful to other cooks. Although ridiculously expensive, I deem the A5 worth it and encourage everyone to try it once in your life!

[MrSkimo]

Sorry - once again, video file was too big!

[Potkettleblack]

Nicely done. So, thin cut over thick cut is my takeaway.

[MrSkimo]

Yes, that's my advice after trying them all

[CaptainMike]

What great thread, thank you MrSkimo for sharing this with us!

[Troutman]

I agree with the Captain,each one of those attempts had to be at least $100 per steak and all seemed cooked well. Kudos to you sir for a great thread, bravo !!